Reviewed: May 20, 2009

This was excellent!! I spiced the chicken and then cut it into stips. I also didn't have green onions on hand so I just diced about 1 cup of yellow onion and doubled all the spices very very yummy! Thanks so much for sharing!

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Jessica

Cooking Level: Intermediate

Home Town: Evanston, Wyoming, USA

Living In: Des Moines, Iowa, USA

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Reviewed: May 17, 2009

I love this and have made it for years! I do make alot more sauce than it calls for. I've also substituted half & half or evaporated milk and cornstarch when I don't have whipping cream on hand and it was still great! I have used frozen green peppers and they were fine also. I also stir the parmesan into the sauce as it is cooking so it has time to melt nicely. Everyone always asks me for the recipe and absolutely LOVES it!

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Rossman

Home Town: Marion, Ohio, USA

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Reviewed: May 16, 2009

I changed this recipe quite a bit to lower the fat content and reduce the spiciness for my kids. I used 1% milk with 1 tablespoon cornstarch whisked into it instead of the cream, and used cooking spray in place of butter. I made my own Cajun seasoning using 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp black pepper, 1/8 tsp cayenne, 1/4 tsp salt, and 1/4 tsp paprika. I didn't have lemon pepper, so I squeezed some lemon juice into the sauce. The whole family loved it! This tastes like it came from a restaurant, and we will use it often!

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WIFEAGE

Cooking Level: Expert

Home Town: Temple City, California, USA

Living In: Diamond Bar, California, USA

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Reviewed: May 15, 2009

I doubled the spices, cut up the chicken, used half low-fat sour cream and half low-fat plain yougurt in place of the cream, and used olive oil in place of the butter, per suggestions from other reviews. It was fantastic!

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CADILTS

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Reviewed: May 11, 2009

I had to use sour cream as that's what I had on hand, but it still came out rather addictive. Will definately be making again and again. Thanks for the recipe.

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 5, 2009

Fantastic flavor!! I had to give it a 4 because the sauce was way too thin! I had to put in about a 2 tbsps.to the sauce to get it to thicken, plus let it simmer for 20 minutes to get it right! Other than that, the chicken was delicious! I doubled the cajun spice and added a little flour to make sure it would coat well. I also used fresh garlic and jalapeno to add more of a kick! I will make this again!!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: May 4, 2009

Absolutly delicious!!

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hbertschy

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Reviewed: May 3, 2009

This was pretty good. I did cut the chicken into strips, and cut the peppers into smaller pieces, added fresh garlic, and more mushrooms. I also used lowfat milk and cornstarch to thicken it up and I used whole wheat pasta and olive oil instead of butter. Tried to reduce the fat as much as possible. Still very good. If your looking for super thick sauce, don't use milk as it is a little thinner than I would like. Next time I'll try half and half.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: May 2, 2009

I have made this recipe several times and it is so good, the kids lOVE it! I have past it along to several co-workers, who also love it. very quick and easy.

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Yvette

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Reviewed: May 1, 2009

dont really care for it... i left out the lemon pepper and did everything else plus i added cornstarch to thicken. not for me and i really dont understand why the rating is so high. my husband said it was a waste of chicken meat, i agree.

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cortney_s

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Reviewed: Apr. 30, 2009

This recipe was okay. I did double the spices and used half and half instead of heavy cream. The sauce was weak but thickened up with the addition of corn starch and once I added the parmesan, it was fine. One person thought it was too spicy, I think it depends on the brand of cajun seasoning you have. I only had one option at my grocery store. I'm not sure if I will make it again.

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miss M

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 27, 2009

This was excellent! I used Tony's salt free seasoning and olive oil instead of the butter. Also used lowfat buttermilk instead of cream. Also used Barilla plus pasta instead of white pasta. This is certainly a keeper!!! Taste like it's from a high end cajun restaurant like Copeland's!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Apr. 22, 2009

absolutely delicious.

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panamaqtpie

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Reviewed: Apr. 16, 2009

This was very very good!

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Amy L.

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Reviewed: Apr. 13, 2009

This was good but I still think it needs tweaking...I used FF sour cream and fresh basil and garlic and added some quartered cherry tomatoes. The seasoning was kind of one note with the cajun seasoning (I love it, but it just needed something else). I think I will play with adding other seasonings, otherwise this is an amazing base recipe and has tons of potential! The chicken tasted great cut up in pieces and we used rotelle instead of linguine.

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coco5000

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Atherton, California, USA

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Reviewed: Apr. 13, 2009

This is a super recipe, however, there are some changes that I made to improve it slightly. I would suggest cutting down on the amount of red and green peppers slightly, and quarter the mushrooms rather than slicing them. In addition I would suggest draining approximately half of the liquid after cooking the meat in order to yield a thicker sauce. Overall an awesome meal, and it went over really well with the guests. (A recipe for a super cajun seasoning on Allrecipes: Simple Cajun Seasoning

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Peter

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Reviewed: Apr. 13, 2009

I am a big fan of this one! You can change it up to use just about any pasta you want (Penne, Fettucini, or etc.) I also use all fresh ingredients, esp. garlic (which is always a given in my house) and this recipe is absolutely perfect!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 10, 2009

This was really tasty. Next time I make it I'll kick the heat up a bit by adding extra Cajun seasonings and Cayenne pepper.

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Allie

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: New York, New York, USA

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Reviewed: Apr. 8, 2009

i think i should have cut back a little on the cajun for the chicken and i added a little more lemon pepper for the taste turned out pretty good.

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Too_hot

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Reviewed: Mar. 30, 2009

This was the best. I added a few ingredients to kick i up a notch. 1 tsp red pepper. I didn't use any green bell pepper as I didn't have any on hand, but it still turned out great. Very restaurant quality like. This recipe is very tasty, easy and fast.

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